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Shrimp And Grits: The History And Recipes

Over several decades, shrimp and grits has been an important staple in the diet of those in and around Charleston, south Carolina.

Over several decades, shrimp and grits has been an important staple in the diet of those in and around Charleston, south Carolina. During the shrimping season, which is from May until December, shrimp and grits is a very common breakfast dish of the coastal fishing communities.

Over the past few years, the popular dish has made its way into diners and expensive restaurants as a meal regularly dressed up and served at any time of day. Restaurants compete amongst themselves by varying the dish while retaining the basic taste and charm of the shrimp & grits recipe. Most commonly served as a side dish for breakfast or for dinner, grits by themselves are usually served along with milk and butter.

You might wonder what grits are made of. Grits, previously called 'hominy' is ground up corn that has been mashed, and this originated with the Native Americans from the Carolina region. Grits were used a way for Native Americans and white people to communicate in the latter part of the 16th and the beginning of the 17th centuries before people learned how to speak the same language. An important event happened in 1584, when Native Americans gave some of their grits to Sir Walter Raleigh, as well as the people who came to live in Jamestown, Virginia a few years later.

The Native American tribes people shared their knowledge of corn agriculture and food preparation with the settlers. Corn, and the grits made from it, quickly became a staple of the colonist's diet, as it was a staple of the diet of the Native Americans.

Centuries later (in 1976) South Carolina declared grits to be its official state food. This was done to recognize the contribution of grits to the sustenance, culture, economy and history of South Carolina. The Southeastern portion of the US, a region from Louisiana to the Carolinas, is known to some as America's 'Grits Belt'.

To many people living in this region, a day without grits is like a day without sunshine. Many of these devout lovers of grits consider pre-packaged instant grits, or quick grits, a sacrilege. For them, the only grits worth their weight are traditional, stone ground grits cooked slowly. However, serving grits alongside other local staples, such as shrimp, is considered a proper way to spice up the variety of the meal. Many recipes for shrimp and grits, including for charleston shrimp & grits, can be found online, or in regional recipe books.

For many decades, shrimp and grits has been a mainstay of the diet of the people living in and around Charleston, South Carolina. Restaurants compete amongst themselves by varying the dish while retaining the basic taste and charm of the shrimp & grits recipe. Most commonly served as a side dish for breakfast or for dinner, grits by themselves are usually served along with milk and butter. Many recipes variations, including for Charleston shrimp & grits, can be found online, or in regional recipe books. In 1976 South Carolina declared grits to be its official state food.